Eggplant isn’t the first vegetable people think of for chips, but it dries into a genuinely crisp, mildly earthy snack once you’ve handled its one real quirk: bitterness and moisture content that need addressing before it hits the tray.
In This Article
Prep: Dealing With Bitterness & Moisture
Eggplant holds a lot of water and can carry a mild bitterness, especially in older or larger fruit. A quick salting step before drying addresses both issues at once.
- Slice thin, around 1/8 inch, using a mandoline for consistency.
- Salt lightly and let sit 20–30 minutes. This draws out excess moisture and bitterness through osmosis.
- Pat dry thoroughly with a clean towel before arranging on trays — skipping this step leaves chips soggy going into the dehydrator, which adds unnecessary drying time.
Younger, smaller eggplants are generally less bitter to begin with and need less pre-salting than large, older ones.
How to Make Eggplant Chips
- Slice, salt, and pat dry as described above.
- Arrange in a single layer on the tray, leaving space between slices for airflow.
- Dry at 125–135°F for 6–10 hours, checking progress after 6 hours.
- Test for doneness: chips should be fully rigid and brittle, snapping rather than bending. Any softness or flexibility means more time is needed.
- Cool completely before storing — eggplant chips will seem slightly softer while warm and firm up as they cool.
Seasoning Ideas
- Simple: olive oil brushed lightly before drying, sea salt, and cracked black pepper.
- Mediterranean: dried oregano, garlic powder, and a light dusting of parmesan added after drying.
- Spicy: smoked paprika and cayenne, applied before drying so it adheres to the slightly damp surface.
Go easy on oil if you use it. Too much slows drying significantly and can leave chips greasy rather than crisp, since oil doesn’t evaporate the way water does.
Storage
Store fully cooled chips in an airtight container at room temperature. They keep well for one to two weeks; beyond that, moisture from ambient humidity can start softening them. If that happens, a short re-crisp cycle in the dehydrator usually restores texture.
Frequently Asked Questions
It’s strongly recommended. Salting draws out excess moisture and reduces bitterness, both of which improve the final texture and shorten drying time.
Usually under-drying or slices that were too thick. Eggplant needs to be fully rigid and brittle when done — any remaining flexibility means it needs more time.
Yes, in moderation. A light brush of oil adds flavor, but too much slows drying and can leave chips greasy rather than crisp.
Bottom Line
The salting step is what separates good eggplant chips from soggy, bitter ones — don’t skip it. Beyond that, the process is standard vegetable-chip technique: thin, even slices, moderate temperature, and patience until they’re fully brittle.
